Baked Sweet Peaches Stuffed with Figs and Pine Nuts

    30 min

    This is a recipe I learnt whilst I was in Italy. It's easy, healthy and extremely delicious. Fresh, just-ripe peaches are stuffed with figs and pine nuts, soaked in wine and topped with brandy just before baking. Serve with vanilla ice cream - a true delight during the summer months.

    5 people made this

    Serves: 8 

    • 4 fresh figs
    • 70g pine nuts
    • 4 peaches, halved, de-stoned
    • 4 tablespoons caster sugar
    • 250ml white wine
    • 125ml brandy

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat an oven to 190 C / Gas 5. Line a baking tray with foil.
    2. Place the figs and pine nuts in the bowl of a food processor and pulse until fine. Place the halved peaches onto the prepared baking tray, cut side up. Sprinkle evenly with the sugar. Pour the white wine over the peaches and stuff them with the fig mixture. Pour the brandy over the peaches.
    3. Bake in the preheated oven until browned, about 15 minutes.

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    Reviews in English (4)


    Holy moly this was good! Needed to find a way to use the fresh figs I had picked at my best friend's house. The combination was wonderful. I didn't use the food processor to grind up the figs and pine nuts, just cause I didn't have one available to me...but I think that it gave it a great textural element. Next time I might toast the nuts prior to combining them with the figs. Thank you Laura for sharing this recipe; this was a great way to end our Italian feast.  -  30 Aug 2010  (Review from Allrecipes US | Canada)


    Absolutely delicious. Next time, though, I'll cut the alcohol by a lot. It was way more than needed and I felt like I was just wasting good wine.  -  30 Jul 2010  (Review from Allrecipes US | Canada)


    I used nectarines instead of peaches. I liked the baked nectarines in the alcohol, but not the topping. If I make it again, I will reduce the amount of nuts and add a little honey to the topping. Also, based on DILLORDONEZ's review, I cut the alcohol in half, and it was still too much, so I'd cut it down even more.  -  19 Aug 2010  (Review from Allrecipes US | Canada)